Delicious Almond Cake with Cream

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This Almond Cake with Cream is a delightful dessert that combines a light, airy dough with a rich, creamy filling. Topped with crunchy almond flakes and a dusting of powdered sugar, it’s perfect for any occasion. The cake’s moist texture and sweet flavor make it an irresistible treat for family gatherings or special events.

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 8

Ingredients:

For the Cream:

  • 1 Egg
  • 1.7 ounces (50 g) Caster Sugar
  • 0.4 ounces (10 g) Vanilla Sugar
  • 0.4 ounces (15 g) Corn Starch
  • 1 Cup (250 ml) Milk

For the Dough:

  • 2 Eggs
  • 3.5 ounces (100 g) Caster Sugar
  • 1 Pinch of Salt
  • 3.5 Fluid Ounces (100 ml) Milk
  • 1.7 Fluid Ounces (50 ml) Sunflower Vegetable Oil
  • 6 Ounces (170 g) Flour
  • 1 Teaspoon Baking Powder
  • 1.7 ounces (50 g) Ground Almonds
  • 1.7 ounces (50 g) Almond Flakes
  • Powdered Sugar, for dusting

Directions:

Preparation of Cream:

  1. Mix Ingredients: In a saucepan, whisk together the egg, caster sugar, vanilla sugar, cornstarch, and milk until well combined.
  2. Cook Cream: Place the saucepan over medium-high heat and stir continuously until the cream thickens. Transfer to a glass container, cover with plastic wrap, and let cool completely.

Preparation of Dough:

  1. Beat Eggs: In a deep bowl, beat the eggs, sugar, and salt with a mixer on high speed until foamy and pale, about 3-4 minutes.
  2. Add Liquids: Gradually mix in the milk and vegetable oil, pouring them in a thin stream while continuing to beat.
  3. Incorporate Dry Ingredients: Sift the flour and baking powder into the bowl. Add the ground almonds and mix with a silicone spatula until the dough is smooth and lump-free.

Baking the Cake:

  1. Prepare Baking Dish: Line a rectangular baking dish with parchment paper and pour the dough in, spreading it evenly. Sprinkle almond flakes on top.
  2. Add Cream: Transfer the cooled cream into a pastry bag and pipe a mesh of cream over the dough by pressing down with your hand.
  3. Bake: Bake in a preheated oven at 170°C (340°F) for about 40 minutes, or until golden brown and cooked through.

Serving and Enjoyment:

  1. Cool and Serve: Remove the cake from the oven and transfer it to a plate.
  2. Finish with Powdered Sugar: Dust with powdered sugar before serving.
  3. Enjoy: Cut into portions and enjoy this delectable cake!

Serving Suggestions:

  • With Tea or Coffee: Serve with a hot beverage for a perfect afternoon treat.
  • With Fresh Berries: Add a side of fresh berries for a touch of tartness.

Cooking Tips:

  • Avoid Overmixing: Mix the dough just until combined to ensure a light and airy texture.
  • Cream Consistency: Ensure the cream is fully cooled before adding it to the cake to avoid melting into the dough.

Nutritional Benefits:

  • Almonds: Provide healthy fats, protein, and vitamins.
  • Eggs and Milk: Offer essential proteins and calcium.

Dietary Information:

  • Vegetarian: This cake is suitable for vegetarians.
  • Gluten-Free Option: Use a gluten-free flour blend to make the cake gluten-free.

Nutritional Facts (per serving):

  • Calories: 300 kcal
  • Carbohydrates: 40g
  • Protein: 6g
  • Fat: 14g
  • Fiber: 2g
  • Sodium: 150mg

Storage:

  • Refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
  • Freezer: Freeze in slices for up to 2 months. Thaw at room temperature before serving.

Why You’ll Love This Recipe:

  • Decadent Flavor: The combination of almonds and creamy filling makes each bite irresistible.
  • Easy to Make: Simple steps and ingredients make it accessible even for novice bakers.
  • Versatile: Perfect for any occasion, from casual gatherings to special celebrations.
  • Visually Appealing: The almond flakes and powdered sugar add an attractive finishing touch.

Conclusion: This Almond Cake with Cream is a delicious and elegant dessert that’s sure to impress. With its rich, creamy filling and light, nutty dough, it strikes the perfect balance between indulgence and sophistication. Enjoy it fresh from the oven or as a delightful treat later on.

Frequently Asked Questions:

  1. Can I use another type of oil? Yes, you can use any neutral oil if sunflower oil isn’t available.
  2. Can I substitute ground almonds with almond flour? Yes, almond flour can be used in place of ground almonds.
  3. How can I make this cake gluten-free? Substitute the flour with a gluten-free flour blend.
  4. Can I use a different type of sugar? Yes, you can use coconut sugar or brown sugar, but it may alter the flavor slightly.
  5. How can I make this cake dairy-free? Use almond milk or another plant-based milk and dairy-free cream substitutes.
  6. How do I know when the cake is done? The cake should be golden brown on top and a toothpick inserted into the center should come out clean.
  7. Can I add fruit to the cake? Yes, you can add fruit like berries or sliced apples to the dough before baking.
  8. What can I use instead of vanilla sugar? Use vanilla extract as an alternative.
  9. Can I make the cream ahead of time? Yes, the cream can be made a day in advance and stored in the refrigerator.
  10. How should I store leftover cake? Store leftover cake in an airtight container to keep it fresh.
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